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This was my 1st attempt making buckboard bacon. I keep seeing this bacon popping up in the forum. Thought I would give it a try. Cure, salt, cracked coarse pepper and a little Demura brown sugar. Smoked in the electric smoker with the charcoal/wood offset This did not disappoint.
Beef bacon, turkey breakfast sausage, country taters, smoked Monterrey jack, scrambled eggs. Not the prettiest but sure was tasty.
Definitely won’t be the last fatty.
...the way Brian @BrianGSDTexoma did the other day. Great tip on not cutting the entire stem off to keep the cheese in. Sharp cheddar wrapped in bacon. Goofed there. I used the thin sliced on the steak cubes instead of the thick cut. So, I only had thick cut for these. Dusted with Grill Mates...
Looks to me like it is done the same way we do venison backstrap. it is spiral butterflied- i.e. layed open a flat thickness, then stuffed with cream cheese, onion and jalapeno, then spiral wrapped in bacon.
Great tip.
When I used to buy a loin, it is cut was cut into thirds. Cannot convince my wife the center cut will eat the same as a bone in chop.
I changed over to using tenderloins for curing into ... well tenderloin bacon. It isn't Canadian bacon but it is tender.
Buddy of mine gave me 60 pounds of venison and asked for cheese bologna, cheese snack sticks, kielbasa, and venison bacon burgers so I had a busy few couple days.
Recipes are the same as what was in my signature. The venison bacon burgers is 13 pounds of straight venison with 5 pounds of bacon...
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